Curried Corn and Shrimp Soup Recipe

Name: Curried Corn and Shrimp Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups reduced-sodium chicken broth; 2 medium tart apples, peeled, cored and chopped; 1 large onion, chopped; ½ teaspoon curry powder; 1 large red bell pepper, stemmed and seeded; 4 cups cold buttermilk; ¼ cup lime juice; 1 (11 ounce) can canned corn niblets; ½ cup fresh cilantro, minced; 13 lb cooked small baby shrimp; cilantro (to garnish)

Servings: persons

2 cups reduced-sodium chicken broth
2 medium tart apples, peeled, cored and chopped
1 large onion, chopped
½ teaspoon curry powder
1 large red bell pepper, stemmed and seeded
4 cups cold buttermilk
¼ cup lime juice
1 (11 ounce) can canned corn niblets
½ cup fresh cilantro, minced
13 lb cooked small baby shrimp
cilantro (to garnish)

1
Over high heat, in a 4- to 5-quart pan, combine the chicken broth, apples, onion, and curry.
2
Cover; bring to a boil, and simmer until apples will mash easily, about 30 minutes.
3
Let cool, then cover and chill until cold, a minimum of 3 hours or can be chilled overnight.
4
When cooled, place mixture in a blender and puree until smooth.
5
Cut a few thin strips of red pepper and set aside for garnish; dice remaining pepper.
6
Put diced pepper in soup tureen with apple puree, buttermilk, lime juice and corn, stir to mix.
7
Add the minced cilantro to the soup.
8
Ladle the soup into bowls, top each bowl with an equal amount of shrimp.
9
Garnish each bowl with bell pepper strips and cilantro.
10
Serve.
11
Please Note: The cooking time includes allowing the soup to cool overnight.

3356

kcal

Calories

189

Fat

Carbs

395

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups reduced-sodium chicken broth, 2 medium tart apples, peeled, cored and chopped, 1 large onion, chopped, ½ teaspoon curry powder, and more.

Yes, Curried Corn and Shrimp Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Corn and Shrimp Soup

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